Homemade Sichuan Chili Crisp
Homemade Sichuan Chili Crisp
Ingredients
For the Chili Crisp Base
- 1 cup dried chilies, various types, whole and crushed
- 1/4 cup Sichuan peppercorns
- 1/4 cup garlic, sliced, divided
- 1/4 cup ginger, sliced, divided
- 3 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 green cardamom pods
- 2 black cardamom pods
For the Oil Infusion
- 2 cups neutral oil
- 1/4 cup scallion, whites/light green parts, sliced
Seasoning and Optional Additions
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar, or to taste
- 1/4 cup roasted peanuts, optional
- 2 tablespoons sesame seeds, optional
Instructions
- 1
In a food processor, combine the dried chilies, Sichuan peppercorns, half of the sliced garlic, half of the sliced ginger, star anise, bay leaves, cinnamon stick, green cardamom pods, and black cardamom pods.
⏱️ 5 min
- 2
Blend these ingredients until they are finely ground into a coarse powder.
⏱️ 2 min
- 3
Pour the neutral oil into a medium-sized pot or Dutch oven.
⏱️ 1 min
- 4
Add the remaining sliced fresh ginger, remaining sliced fresh garlic, and scallion whites/light green parts to the cold oil.
⏱️ 2 min
- 5
Turn the heat to medium and cook the fresh aromatics until they turn golden brown and fragrant. This should take about 8-10 minutes.
⏱️ 10 min
- 6
Carefully remove the golden brown aromatics from the oil using a slotted spoon and discard them. The oil should now be infused with their flavor.
⏱️ 2 min
- 7
Reduce the heat to low. Add the finely blended chili mixture to the hot oil in the pot.
⏱️ 1 min
- 8
Add salt and sugar to the chili mixture.
⏱️ 1 min
- 9
Stir the mixture thoroughly to combine all ingredients, ensuring no clumps remain.
⏱️ 2 min
- 10
Continue to cook the chili crisp over low heat for 20-30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The mixture should gently simmer, not aggressively fry.
⏱️ 30 min
- 11
Once the chili crisp is cooked and simmering gently, remove it from the heat. If using, add the roasted peanuts and sesame seeds.
⏱️ 1 min
- 12
Stir these additions into the chili crisp until well distributed.
⏱️ 1 min
- 13
Carefully transfer the freshly made Sichuan Chili Crisp into a clean, heat-proof jar for storage. Allow it to cool completely before sealing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sichuan Chili Crisp
For the Chili Crisp Base
- 1 cup dried chilies, various types, whole and crushed
- 1/4 cup Sichuan peppercorns
- 1/4 cup garlic, sliced, divided
- 1/4 cup ginger, sliced, divided
- 3 star anise
- 2 bay leaves
- 1 cinnamon stick
- 5 green cardamom pods
- 2 black cardamom pods
For the Oil Infusion
- 2 cups neutral oil
- 1/4 cup scallion, whites/light green parts, sliced
Seasoning and Optional Additions
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar, or to taste
- 1/4 cup roasted peanuts, optional
- 2 tablespoons sesame seeds, optional
Instructions
- 1
In a food processor, combine the dried chilies, Sichuan peppercorns, half of the sliced garlic, half of the sliced ginger, star anise, bay leaves, cinnamon stick, green cardamom pods, and black cardamom pods.
⏱️ 5 min - 2
Blend these ingredients until they are finely ground into a coarse powder.
⏱️ 2 min - 3
Pour the neutral oil into a medium-sized pot or Dutch oven.
⏱️ 1 min - 4
Add the remaining sliced fresh ginger, remaining sliced fresh garlic, and scallion whites/light green parts to the cold oil.
⏱️ 2 min - 5
Turn the heat to medium and cook the fresh aromatics until they turn golden brown and fragrant. This should take about 8-10 minutes.
⏱️ 10 min - 6
Carefully remove the golden brown aromatics from the oil using a slotted spoon and discard them. The oil should now be infused with their flavor.
⏱️ 2 min - 7
Reduce the heat to low. Add the finely blended chili mixture to the hot oil in the pot.
⏱️ 1 min - 8
Add salt and sugar to the chili mixture.
⏱️ 1 min - 9
Stir the mixture thoroughly to combine all ingredients, ensuring no clumps remain.
⏱️ 2 min - 10
Continue to cook the chili crisp over low heat for 20-30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The mixture should gently simmer, not aggressively fry.
⏱️ 30 min - 11
Once the chili crisp is cooked and simmering gently, remove it from the heat. If using, add the roasted peanuts and sesame seeds.
⏱️ 1 min - 12
Stir these additions into the chili crisp until well distributed.
⏱️ 1 min - 13
Carefully transfer the freshly made Sichuan Chili Crisp into a clean, heat-proof jar for storage. Allow it to cool completely before sealing.
⏱️ 2 min